Study On Producing Technology Of Yak Bone Powder Dry Noodles

In this study, wheat flour and skim ultrafine yak bone powder were the raw material, the traditional noodle-making process was used, yak bone powder was added into dry noodles and the recipe was optimized to prepare a calcium fortified noodles. Nutrients, physical and chemical properties and texture characteristics of yak bone dry noodles from different amount of bone powder were tested. Electronic nose device and gas chromatography-mass spectrometry equipment were used to detect volatile flavor compounds in the dry noodles before and after adding yak bone powder; Yak bone powder dry noodles quality changes during storage were also detected in this study.The sensory evaluation score was used as the evaluation index of yak bone power dry noodles. The single-factor method was used to analyze the effect of the addition amount of salt, edible alkali, yak bone powder and the standing time.On this basis, orthogonal test were used to optimize the best yak bone powder dry noodles formula. The best formula is:the addition amount of sodium chloride 0.3%, edible alkali 0.3%, the yak bone powder 4% and the standing time 20min.Physical and chemical indicators and textural properties of different amount of yak bone powder dry noodles were tested. The results showed that the amount of bone has no significant effect on the yak bone powder dry noodles cooking time, optimal cooking time was 4min. With the increase of the added amount of yak bone powder, yak bone powder dry noodles cooking loss rate, the rate of broken strip in cooked noodles, protein and calcium content was rising, while the fat content and acidity with no obvious change. Yak bone powder addition amount below 8% noodles quality had reached the standards specified in the LS/T3212-2014. In textural properties, TPA mode was selected to analysis of the yak bone powder dry noodles. The results show that with the increase of the added amount of yak bone powder, yak bone powder dry noodles hardness, elasticity, gumminess and chewiness tended to decrease, while the adhesion, cohesiveness and resilience change was not significant.Volatile flavor compounds of noodles adding 4% yak bone powder and normal noodles with no bone powder was analyzed and compared, Electronic nose device and GC-MS equipment was used to qualitative and quantitative analysis the volatile flavor compounds for determine the influence of the yak bone powder addition amount on the volatile flavor compounds of yak bone powder dry noodles. It was found that both the volatile flavor compounds had no significant difference between the two samples, indicating that 4% addition amount of yak bone powder had no adverse effect on the flavor of the noodles and the unique flavor of the noodles would not be changed.The yak bone powder dry noodles with 4% powder adding amount was stored in dark at room temperature. The storage time for 0 months,1 months,2 months,3 months,4 months and 5 months of yak bone powder dry noodles was tested. The results showed that yak bone powder dry noodles cooked broken bars rate, cooking loss and acidity with the extension of storage time was rising, and the best cooking time and moisture content of yak bone powder dry noodles tended to decrease. In the five months the yak bone powder conform to the LS/T3212-2014 standard for noodles. In textural characteristics, the quality of yak bone powder dry noodles was declining with increasing storage time. As storage time increased yak bone powder dry noodles hardness, elasticity, cohesiveness, gumminess, chewiness and resilience tended to decrease, while the adhesive tended to increase.HACCP system was established for yak bone powder dry noodle production process. The material check and accept, drying process, metering and packaging, transportation and sales were analyzed and concluded as four CCP. Preventive measures and limit value, monitoring measures, recording method, validation method were set for those four CCP.